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Controlling Wine Oxidation: Redox Cycling of Iron and the Formation of Acetaldehyde
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| 자료유형 | 학위논문 |
|---|---|
| 서명/저자사항 | Controlling Wine Oxidation: Redox Cycling of Iron and the Formation of Acetaldehyde. |
| 개인저자 | Nguyen, Thi Hoang. |
| 단체저자명 | University of California, Davis. Agricultural and Environmental Chemistry. |
| 발행사항 | [S.l.]: University of California, Davis., 2021. |
| 발행사항 | Ann Arbor: ProQuest Dissertations & Theses, 2021. |
| 형태사항 | 129 p. |
| 기본자료 저록 | Dissertations Abstracts International 83-02B. Dissertation Abstract International |
| ISBN | 9798538100699 |
| 학위논문주기 | Thesis (Ph.D.)--University of California, Davis, 2021. |
| 일반주기 |
Source: Dissertations Abstracts International, Volume: 83-02, Section: B.
Advisor: Waterhouse, Andrew L. |
| 이용제한사항 | This item must not be sold to any third party vendors. |
| 일반주제명 | Food science. Analytical chemistry. Agriculture. Wines. Aldehydes. Oxidation. Acids. Chemical reactions. Equilibrium. Sulfur. Potassium. Hydrogen peroxide. Oxygen saturation. Ethanol. Fermentation. Chelating agents. Pigments. Experiments. Aging. Plating. Phenols. |
| 언어 | 영어 |
| 바로가기 | 
: 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
